These roasted Brussels sprouts are a savory, sweet side dish with SO much flavor and texture. Fresh Brussels sprouts are baked with fennel and onion, maple syrup-drizzled, then topped with pomegranate and pepitas. Perfect for holiday meals or any dinner during Brussels sprout season.
Preheat oven to 400°; In a large mixing bowl, toss BRUSSELS SPROUTS, FENNEL, and RED ONION with OLIVE OIL, SALT, and PEPPER.
Bake 10 minutes, then remove from oven, drizzle vegetables with MAPLE SYRUP; return to oven for 5 or 10 more minutes until softened and browned to your liking.
Meanwhile, place the PUMPKIN SEEDS on a small baking sheet and bake (in the same oven) for about 5 minutes until they're toasted and fragrant. Remove and allow to cool.
Transfer roasted veggies to a serving plate; garnish with POMEGRANATE, toasted PEPITOS, and FENNEL FRONDS.
Yield: 1 quartServing size: 1/2 cupNutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.